DirtyFLRestaurant Inspection Data

CONNOR STEAK & SEAFOOD

With 13 inspections documented, CONNOR STEAK & SEAFOOD maintains a 2.8/5 food safety rating in FORT MYERS. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 13 reports on file

10076 Gulf Center Drive
Fort Myers, Florida, 33913
Lee County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 13 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13656595

Met Inspection Standards
  • N/A:No Violations Were Observed

3/20/2026· 3w ago

Visit ID: 13490000

Follow-up Inspection Required

3 high, 3 int, 10 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line. Educated operator on replacing cutting board. Repeat Violation Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded employee beverage. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on importance of air drying. Repeat Violation Warning
  • 36-22-4:Basic - Floor area in dishwash area covered with standing water. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Warning
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed prewash and rinse gauges not functioning. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Operator removed labels. Corrected On-Site Warning
  • 33-16-4:Basic - Open dumpster lid. Operator closed lid. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Steak season. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm at bar. Operator called technician. **Corrective Action Taken** Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee working with soiled dishes and then not washing hands before working with clean dishes. Educated operator. Operator educated employee. Employee wash hands Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled spoon inside handwash sink at end of cook line. Operator removed spoon. Corrected On-Site Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature on plate surface 136F. Operator called technician. **Corrective Action Taken** Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. Corrected On-Site Warning

8/13/2025· 8mo ago

Visit ID: 13489958

Met Inspection Standards

2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook lines. Repeat Violation Warning - From follow-up inspection 2025-08-13: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting by beer walk-in cooler. Warning - From follow-up inspection 2025-08-13: **Time Extended**

8/12/2025· 8mo ago

Visit ID: 10928156

Follow-up Inspection Required

3 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on cook lines. Repeat Violation Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting by beer walk-in cooler. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked eggs and raw beef over cooked roast beef in walk-in cooler - operator separated all foods for proper storage. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left of meat carving station fryer reach-in cooler, ; buttermilk (60F - Cold Holding); cooked lamb (52F - Cold Holding); raw chicken (57F - Cold Holding); raw fish (58F - Cold Holding); cooked brussels sprouts (47F - Cold Holding) for 1 hour 45 minutes per operator. Operator removed all foods to main walk-in cooler for rapid cooling and called technician. Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By dishwashing area double door warmer left: cooked beef jus (119F - Hot Holding) for just under 2 hours per operator. Operator returned to stovetop for rapid reheating. **Corrective Action Taken** Repeat Violation Warning

12/4/2024· 1y 4mo ago

Visit ID: 10734259

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook line, multiple boards. Warning - From follow-up inspection 2024-12-04: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach-in coolers on cook line. Warning - From follow-up inspection 2024-12-04: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwashing area where red hose is connected under dirty dish area. Warning - From follow-up inspection 2024-12-04: **Time Extended**

12/3/2024· 1y 4mo ago

Visit ID: 8863929

Follow-up Inspection Required

4 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on cook line, multiple boards. Warning
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach-in coolers on cook line. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in bar area. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 144F). Operator restarted and set up machine, reinstalled curtains, heat strip changed color at 160+. Technician arrived at time of inspection to service machine. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler sour cream (45F - Cold Holding); housemade blue cheese dressing (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked quinoa (47F - Cold Holding); cooked andouille sausage (48F - Cold Holding) per operator less than two hours after cleaning with door open. Operator opened door to attached walk-in cooler 41F or below and called technician. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line center steam well, cooked mashed potatoes (122F - Hot Holding); cooked mushrooms (128F - Hot Holding); housemade tomato sauce (118F - Hot Holding); butter sauce (125F - Hot Holding) for 2 hours per operator. Operator stirred and all foods reached between 137F and 145F. Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwashing area where red hose is connected under dirty dish area. Warning

9/18/2024· 1y 7mo ago

Visit ID: 8869819

Met Inspection Standards
  • N/A:No Violations Were Observed

8/23/2024· 1y 7mo ago

Visit ID: 8863836

Follow-up Inspection Required

1 int

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna stack on dinner menu per operator served raw, not marked as raw. Warning - From follow-up inspection 2024-08-23: Time extension given to allow operator time to reprint menus. **Time Extended**

8/19/2024· 1y 8mo ago

Visit ID: 8718607

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 16-21-4:Basic - Accumulation of debris on top of warewashing machine. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 146F) after running three times. Operator called a technician and set up manual sanitation in triple sink, 200ppm quaternary. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 small flying insects on plastic dry storage shelving against wall of walk-in cooler for beer. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side grill station reach-in cooler raw chicken (51F - Cold Holding); raw ground beef (50F - Cold Holding); cooked rice (51F - Cold Holding); cut tomatoes salsa (54F - Cold Holding); goat cheese (53F - Cold Holding) for two hours per operator. Operator moved to walk-in cooler for rapid cooling. **Corrective Action Taken** Repeat Violation Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna stack on dinner menu per operator served raw, not marked as raw. Warning

3/25/2024· 2y ago

Visit ID: 8629540

Met Inspection Standards

2 high, 3 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents above entrance to beer walk-in cooler. Dust and debris on attached electrical cords hanging from ceiling in back prep kitchen. Repeat 10/31/2023
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler top to left of grill raw beef (47F - Cold Holding) for 90 minutes per operator. Operator divided beef into smaller container, below fill line, and place top portion into reach-in cooler for quick cooling. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb by dishwashing machine.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 15 food handlers employed more than 60 days, three of them cooks - Zach, William, Hunter, no proof of food-handler training.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees hired after February 2022, no proof of health agreement at time of inspection.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter with a four hour timer set on service line, not time as a public health control written plans. Repeat 10/31/2023 Repeat Violation

11/2/2023· 2y 5mo ago

Visit ID: 8540520

Met Inspection Standards

1 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 10 unmarked tags. - From follow-up inspection 2023-11-02: **Time Extended**

10/31/2023· 2y 5mo ago

Visit ID: 8539226

Follow-up Inspection Required

1 high, 3 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents in main and back kitchen areas.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary less than 100ppm) in back prep kitchen. Operator discarded solution. Repeat 7/27/2023. Corrected On-Site Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects on dry storage rack near riser room in back prep kitchen. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 10 unmarked tags.
  • 31B-03-4:Intermediate - No soap provided at handwash sink in middle of cook one. Operator placed soap at the sink. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. With time stamps, no written plan: at bar, blue cheese stuffed olives. At expo line service side sour cream, shredded cheese, cooked apples, sour cream based sauce. Provided operator with time as a public health control form and explained use. Operator began filling out at time of inspection. **Corrective Action Taken**

7/27/2023· 2y 8mo ago

Visit ID: 8340317

Met Inspection Standards

1 high, 1 int, 2 basic

  • 21-10-4:Basic - Soiled dry wiping cloth in use. On cooks line. Operator removed cloth. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm). Operator called technician to repair.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line cut out: fish (64 F - Cold Holding); beef (58 F - Cold Holding) per operator food had been out less than three hours. Operator immediately ice down food to rapidly chill. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date served.